Lamb curry with almonds and mango

Ingredients for 4 servings:

• 1 tsp saffron threads
• ½ liter yogurt
• 2 tsp caraway seeds
• 2 tsp, heaped salt
• 1 kg lamb shoulder(s), diced
• 75 g almonds, unsalted and peeled
• 8 tbsp ghee (clarified Indian butter) or vegetable oil
• 10 cm cinnamon
• ½ tsp cardamom pod(s), crushed
• 6 carnations
• 4 m.-sized onion(s)
• 2 garlic cloves
• 2 tsp, heaped ginger root, grated
• 1 tsp, heaped chili powder
• ¾ liter coconut milk
• 2 mango(s), cut into pieces

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours

Recipe from North India (Kashmir), mild spiciness

Soak the saffron threads in 3 tablespoons of boiling water for 10 minutes. Mix in a bowl with yogurt, caraway seeds, and salt. Add the diced meat and marinate for 30 minutes. Soak the almonds in 8 tablespoons of boiling water for 10 minutes, then blend to a fine puree. Chop the garlic and onion, and grate the ginger. Heat the ghee in a heavy-bottomed casserole dish. Add the cinnamon, cardamom, and cloves. After about a minute, add the onion, garlic, and ginger, stirring, and sauté for about 8 minutes. Remove the lamb from the marinade, drain well, and dry slightly, then stir-fry. Stir in the marinade, 8 tablespoons of cold water, and the almond puree. Season with the chili powder and cook for 10 minutes. Add the coconut milk to the pot, bring to a boil, reduce the heat, and simmer, partially covered, for about 20-30 minutes, or until the lamb is tender. 10 minutes before the end of the cooking time, add the sliced ​​mango.